How To Cook Steaks

The best resource on how to cook steaks

Category: Tips & Tricks

How To cook Omaha steaks

Get $10 off your Omaha Steak purchase of $50 or more plus $4.99 flat rate shipping!

Where do you get your steaks? Do you wait in line at the butcher shop? Do you go foraging for the best looking steaks on the shelves at the supermarket? Why go through all of that hassle for a steak that isn’t going to be worth the wait? Thin, lean, wimpy steaks await you at your favorite store. Those aren’t going to impress anybody. Why not buy your high quality steaks online and have them shipped to you for free in a refrigerated box? You can even save when you buy in bulk with Omaha Steaks!

Here are 5 of the reasons why I LOVE Using Omaha Steaks to purchase my cuts of beef.

1) You can get Omaha King Cuts
Omaha Steaks King Cuts
These are absolutely gigantic cuts of beef! 48 Oz is enough steak to bring most men to their knees, but I know you’re up for the challenge! The cuts are a little pricey, but if you’re really looking to WOW someone, or if you’re simply up for a challenge, you should pick one up today!

2) You can get rare cuts of meat
Omaha Steaks Bison

If you’re trying to experiment with different cuts of meat, you can purchase rare cuts of meat from Omaha. Veal, Bison, Lamb, Grass Fed Beef, and even Seafood and poultry. You can literally buy almost any cut of meat you can think of. They even sell Beef Jerky and Dinner meal kits!

3) Package Deals for Holidays and Special Occasions
Omaha Steaks Mothers Day

If you’re looking for something special to cook for Mothers Day, Fathers Day, birthdays or anniversaries, Omaha Steaks is the perfect place to put together an entire meal for the occasion! You can even purchase combo’s that come with absolutely everything you’ll need to have a successful Dinner or Brunch!

4) Their Deserts are Awesome!

Omaha Steaks Deserts

Do I even have to say anything? Look at that Desert! Most of their deserts come frozen and all you have to do is thaw them to serve. If they involve more than that, they come with instructions that tell you exactly how to prepare them so you will be ready for anything!

5) Overstock and Rock Bottom Prices

Omaha steaks

Their overstock prices on steaks and other items are incredible! Where else can you get top quality Filets and Sirloins for just about $10 a piece?! You can always find great deals on deserts, side dishes, and sausages! It’s a great way to get steak or foods that are going out of season!

Do yourself a favor, and check out Omaha Steaks today for some incredible steaks in your future!

Steak Tips by Gordon Ramsey Celebrity Chef

Some chefs are just known for their skills, techniques,c unique flavor profiles, or steak. When many people think of celebrity chefs, they think of Gordon Ramsey. With many, many years in the kitchen, he is one of the most well known chefs in the world, and he is known for his high standards, but most of all his incredible steaks. He cooks with so much technique and passion that his flavors are hard to beat. The appreciation he shows to steaks and other ingredients really shine when he puts together his dishes. He usually only cooks with the best ingredients, and even has some of his own animals that he raises at his home in England.

In the video below, Gordon Ramsey prepares a very simple steak. But the way he prepares it just screams “I need to try this” And you absolutely do need to try it. He makes it look so easy, but I assure you, the steaks taste incredible once it’s finished. It makes you realize why professional chefs can charge so much for a steak dinner. Once you finish watching, I highly suggest that you try this technique for cooking your next steak. You can even tel all of your friends that you trained under Gordon Ramsey, and that he taught you the secrets to cooking the perfect steak.


Steaks Tips: Why use Marinades

Many people say that the only way to cook a steak is if it has been marinated first. Some say that steaks just don’t taste as tender if they haven’t been marinated, or that the steak is too dry. Well, It’s probably to dry because they over cook their steaks! Marinades will usually cause meats to become more dry after a marinade! But does the steak really become more tender after a marinade? Let’s take a look at what marinades can do to meat to see if it really is true.

steaks marinade

If you were to eat a piece of steak completely raw, you would find it to be incredibly chewy. This is because the steak is filled with connective tissue that is very hard to break down. When you cook steaks, that connective tissue turns into a gelatin like texture, and becomes much easier to break down with your teeth. Some cuts of steak (especially the cheaper cuts of steak) Need a little bit of assistance to break down. This is why slow cooking can make cuts like pot roasts incredibly tender. Over time, all of the connective tissue will ultimately break down and turn into gelatin.

steak marinades

Now when you put a meat into a marinade, you are infusing the meat with not only flavor, but also enzymes that will help to break down these connective tissues prior to cooking. A long time ago, it used to be popular to wrap meat in papaya leaves to help tenderize meat. There is a good reason for this. There is an enzyme in Papaya leaves called Papain, which is kind of like a digestive enzyme. Connective tissues in steaks that come into contact with this enzyme will start to break down. Now that we’re in the age of Commercial Steaks and Tinder, Papain is available commercially. Some slaughter houses even inject papain into animals before slaughter to help to tenderize the meat.

Meat Tenderizer

Because marinades are only effective with the portion of the meat they are touching, larger cuts of meat do not benefit much from marinades. You can puncture the meats, but it leads to a fairly uneven tenderness patterns, which can be very strange. Flat cuts of meat generally benefit more from marinades because most of the meat is the outside surface area anyways! When you do marinade, you want to be sure to keep the meat in an airtight container, and that you flip the meats regularly to prevent uneven tenderness. You will also want to make sure you keep the steaks refrigerated during this process to prevent any possibility of bacteria growth on the steaks.

Steaks Marinades

You can purchase papain online for fairly cheap in a powdered form. Next time you make a marinade, try mixing in a couple Tablespoons of papain to see if the steaks benefit from the added enzymes! Let me know if you do, and if the steaks turn out more tender!

Top Tips on how to cook steak

Cooking a steak isn’t as easy as throwing the steak on the grill. There can be tons of planning and preparation put into cooking the perfect steak. But I’m going to show you 5 incredible tricks that will make you look like a pro in no time! When it comes to How to cook steak, you’ll be the Guru!

1) Before cooking steak, pat the steaks dry!Dry Steak before cooking

Before you place your steaks on the grill, use a paper towel and pat your steaks dry. If you have moisture on your steaks, it will take some time for the moisture to evaporate. This will cause the steaks to take much longer to brown than normal. A dry steak leads to very good browning. Use a good quality paper towels to prevent the paper towels from sticking to the steaks. You don’t want to push too hard. If you do, you risk pushing the steaks natural juices out of the steak, which can cause the
inside of the steak to become dry and flavorless.


How to cook steak with cornstarch

2) Get some Cornstarch going!

Cornstarch can be a very effective way to get an even dryer surface before you start cooking steaks. The cornstarch will absorb the remaining moisture left over that you couldn’t get with the paper towels. You can make a mixture of cornstarch, salt and pepper, and rub that into the steak. If you do the mixture, make sure you push a lot of the salt and pepper into the steak instead of just rubbing it over the top. This will ensure that the flavors are embedded into the cooked steak and that it won’t fall off while cooking.


3)Seriously pre-heat your pan or grill.Use very hot pan

Now I’m sure you know the importance of pre-heating your pan or bbq before cooking a steaks. But how long do you pre-heat your grill or pan before you start to cook your steak? Next time you cook a steak (Tomorrow) try pre-heating your skillet for about 30 minutes on full heat.. yes. 30 minutes. It should be so hot that grape seed oil will turn into smoke the second it touches the pan. Not only will the promote an incredible seer on your steak, but it will coo
k your steak almost twice as fast! Make sure that if you do this, you open some doors and windows, and turn on every vent you have in the kitchen. It will produce a LOT or smoke, but it is highly worth it!Cook a steak dry

4)Dry age your steak

If you’re feeling a little adventurous, and want to change a $10 steak to a $40 steak, you need to try dry aging your steak. This can’t be any simpler. Before cooking steak, dry it off, and apply a cornstarch rub. Then place the steak uncovered in your fridge for about 3 – 5 days. Then take your steak out of the fridge, season, and cook it like normal. It will provide you with a steak that has a much more intense flavor, and it will also be much more tender than fresh meat.

Buy your meat from a butcher5) Buy your meat from a butcher

This one s a little different, but it makes sense. Before you even start looking up how to cook a steak, buy your meat from a butcher. Butchers often have much higher quality cuts of meat. They are often much more fresh, and you can find very thick cuts of steak as well. They will also be able to give you steaks that you cant find in store, like a porterhouse cut, a bone in Rib Eye, and full tenderloin cuts!

Learn more about steaks here!


Or check out some of our other posts here!




The Reverse Sear Method of Cooking steaks

One of my favorite methods for cooking a steak is a little bit backwards in it’s design. You see, When you cook a steak, your goal is to have a nice crispy outside crust, and a nice soft medium rare center. This is usually achieved by cooking the steaks in a very hot pan for relatively short periods of time. This will allow the outsides crisp, and the insides will slowly cook to achieve the desired result. With thicker pieces of meat, you sometimes do have to finish the steaks in the oven. The only down fall with this method, is that with thicker pieces of meat, you can often get some what of a tapered effect. Meaning the steak will be a perfect medium rare about 1/2 way through, but the very center will still be rare. This is often what will turn people off of the medium rare steaks, and turn them to a Well Done steak lover… And we don’t like talking about those folk around here.

Now there is a way around this. You can do the reverse method. Season your steaks like normal, and then start with the steaks in the oven at a very low heat (About 275 Degrees) And let it cook the steak slowly. Why 275? If you cook the steak at a higher temperature, your steak will start to seer on the outside, and it won’t allow you to finish it as well in the pan later. Once the inside of your steak reaches 125, Pull the steak out of the oven, and seer it off in a sizzling hot pan with a little Olive oil… or BUTTER! Seer both sides of the steak until you have some nice color, and take the steak out of the pan.

This has a couple different advantages. First, you don’t have to let the meat rest for very long at all. This is because the steak is not at a whole bunch of different temperatures throughout the steak. This means the muscles don’t need to rest to keep the juices in. They’re happy as a clam already! The second advantage was already mentioned. The steaks are the same temperature all of the way through! You will have almost a perfect Medium Rare piece of meat throughout the entire piece of meat! Now THAT is something worth Trying.

Watch the video below for an example of how to reverse sear a steak, and let me know if you’ve tried it yet! I still think it’s one of the best ways to cook steaks.

Let your Meat Rest!

If you’re like most people, you like to cut into your steaks the moment they leave the grill. You may also find that the steaks are dry or not as juicy and flavorful as they are when you eat out at a steak house. But hold one just one minute! If you wait about 10 minutes before you cut your steak, it will hold in all of its juices, and retain a lot of its flavor. All you need to do is place an aluminum foil tent over your steaks, and let them sit. I’d recommend using a plate, or a cutting board with deep recesses, because during this time, the steaks will actually drain their juices, and then suck them back up. I’ll explain that process below!

Since steaks are made up of muscle fibers, think of the steak as a bundle of straws. When you start cooking one side, the ends of the straws will become more narrow as the steak cooks on that side. This will force the liquid to the other side of the steak. When you flip the steak, it will have the exact same effect on the other side, which will force all of the liquid to the middle of the steak now. If you cook a steak to a medium rare, this is perfect for you. But if you like a steak to be well done, you may find that the steaks are usually more dry. This is because as the center of the steak cooks more, the straws, or muscles, will also become more narrow. Once this happens, the juice has nowhere to go but out. So you may here some sizzling or juice drips on the bbq the longer you cook it.

Now when you let the steaks rest, this gives the juices a chance to re-distribute from the center of the steak back to the edges of the steaks. The sooner you cut the steak, the more juice will be in the middle. Once you cut it, it will have no place to go except for all over the plate. Now if you enjoy slurping juices off of your steaks, by all means, the sooner the better. But if not, let the meat rest!

How steak thickness affects Cooking Time

When you set out to cook steaks, there are many different variables that can affect the way the steaks cook. Your method of cooking the steaks, how cold they are before you place them on your cooking surface, how hot the surface is, and many other things can play a big part. But one of the biggest and most overlooked variables is Steak Thickness. A lot of people are not sure how to cook a very big steak, but the rules are always the same, Start cooking the steaks very hot, seer the surface, and then flip the steak. The difference is where you set the temperatures after you flip the steaks.

Steak Thickness – Thin
Steak Thickness Thin

For thin steak thickness, like a skirt steak or carne asada, you would seer the steak very hot on one side very quickly, and then seer it on the other side. It will usually only take about 3-4 minutes total to cook a good skirt steak. This will lead to a nice medium/medium well inside, with a slightly crispy outside. Because of the type of meat, skirt steak or carne asada will always be a little more chewy than a traditional steak, so they are usually cut into fairly small pieces.

Steak Thickness – Medium

Steak Thickness Medium

For a medium steak thickness, usually between 3/4“ to 1 1/2“ the cooking times will more than double. You should still start with a very hot cooking temperature, so you can seer the outsides of the steaks. This will take about 2-4 minutes on the first side. Once you flip the steaks, you will turn the temperature down. Since the pan is still hot, it will seer the other side of the steak, but then the temperature will drop. This will allow the rest of the steak to finish without burning the other side of the steak. The cooking time are as follows:

Rare: 3-4 minutes
Medium Rare: 4-5 minutes
Medium: 6-7 minutes
Well: 8-10 Minutes

Steak Thickness – THICK!

Steak Thickness Thick

For a very steak thickness between 1 1/2“ to 2 1/2“ – 3“, your cooking times will increase a very decent amount. Your first seer side will take a few extra minutes, but you will definitely want to keep an eye on how much this side is cooking. I recommend practicing on a thinner (cheaper) cut of meat so you will know exactly how long you have until the bottom is inedible. It can take 6-13 minutes to get the seer side to cook all of the way through. This can be achieved by a SLIGHTLY lower starting cooking temperature, but you definitely don’t want to drop the temperature very much, because you still want that hard seer. Once you flip, you will still drop the temperature like you normally would, except again, you want to drop it a little bit further, maybe another 10 degrees or so. Cooking times are as follows:

Rare: 4-6 Minutes
Medium Rare: 5-8 Minutes
Medium: 6-8 minutes
Well Done: 8-13 Minutes.

As you can see, the steak thickness can vary your cooking time greatly. I love cooking thicker steaks. They are harder to do, but usually turn out very, very well. How thick do you like your steaks? Let me know in a comment below!

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